Exploring the cuisine of each State in India by turn, is such an enriching experience. This Baingan Badi Sabzi, a delicious eggplant and lentil fritters curry from the traditional Bhojpuri cuisine prevalent in the Indian states of Bihar and UttarPradesh, is interesting to make and has ingredient options that make it nutritious too. The main ingredient is the brinjal or eggplant/ aubergine. This is accompanied by small sun dried badis which seems to have many names – wadi, wadiyan, mangodi etc. The basic ingredient for making a badi is flour – though the flour and spices, herbs to be added differ across regions. I have made a simple Bihari Urad dhal ki badi, with black gram lentils. The recipe is given in the instructions below.
This traditional stew from Arunachal Pradesh cuisine, Oying Vegetable Stew is simple, easy to make and delicious. There are just a handful of ingredients and no oil or spices are used. What makes the dish tasty is the freshness of the boiled vegetables and the flavours of the chilli and ginger. It healthy too, as well as vegan and gluten free.
Continuing the series of recipes that I started earlier this year when cooking tasty and nutritious food for my daughter after child birth, this is an easy and tasty Dal or lentil stew. As I have said in the post on Cooking for the New Mom on this blog, Tur dal (Towaram paruppu in Tamil) or pigeon pea lentils are to be avoided during the post partum period as they can be difficult to digest as well as can be gassy for the baby. This nourishing Masoor Dal for the New Mom, on the other hand is one of the best foods you can give the nursing mother. Masoor dal is easy to digest and is said to stimulate/ improve lactation, and is rich in iron and protein. (more…)
This savoury wholewheat Herbed Patty Pan Squash Tomato Tart was made almost by chance. The secret ingredients from my partner Shobha Keshwani for the Facebook group Shhhhh Cooking Secretly Challenge for the August ‘baked dish’ theme were flour and pumpkin or squash and I had planned to bake pumpkin muffins with chocolate chips. (more…)
I fell in foodie love with these pretty pale green Patty Pan Squash when I visited the Union Square Greenmarket in New York City last week. I paired them with green capsicum in a Patty Pan Squash Mint Soup, and added mint and fresh orange juice for flavour and cumin and pepper powder for a touch of spice. Lovely purple edible hyacinth flowers again from the Greenmarket made a colourful garnish. (more…)
Eye-catching and flavourful cherry and grape tomatoes of different colours and some whole wheat pasta went into this easy and quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce. The sauce cooks quickly while the rotini is boiling, and the pasta is ready to serve in 15 minutes. Not much chopping and slicing required as the tomatoes are added whole. The cooking times below are assuming that the pasta is set to boil while the sauce is being prepared, and then the cooked pasta is added to the sauce at the end. (more…)
Rice based salads make a great summer’s day lunch: easy to put together, refreshing and and nutritious. And not just summer, its warming on a chill winter evening and just right when its pouring with rain. The Brown Rice Salad with Roasted Tomatoes and Asparagus that I made last week was delicious and everyone at home loved it. It is a versatile salad and you could make it with vegetables of your choice. (more…)
At first glance, Shaheen Peerbhai’s (who blogs as Purple Foodie) Roasted Pumpkin Labneh Buckwheat Salad with Pomegranate and Rocket leaves sounds like a cosy winter salad. It is however a light and refreshing summer type of salad with some unlikely ingredients coming together with a medley of colours and flavours. (more…)
One more recipe in my series on Cooking for the New Mom. This one is a simple Pathiya Peerkangai Thogayal or chutney, with ingredients suitable for a healthy balanced diet (pathiya samayal) during the 40 days immediately after delivery. In a traditional Tamil style Peerkangai Thogayal or Turai/ Ridge Gourd Peel chutney, red chillies and tuvar dhal would be added. However as both these are not advisable for a new mother, peppercorns and moong dhal (passi paruppu) are substituted. When properly made, the Pathiya Peerkangai Thogayal is both tasty and nutritious.
Do check my post for Menu Ideas and for what goes into a Balanced Meal for the first 40 days after child birth, as well as Recipes for this diet in Cooking for the New Mom or Pathiya Samayal, my way. Cooking without adding onions, chillies, coconut etc and from only a small selection of vegetables considered healthy for this diet, is not easy, so I have tried to capture my experience in cooking for my daughters, in that post.
Check here for the recipe for a Peerkangai Thogayal or Thurai Chutney for a normal diet.
In this recipe for Pathiya Peerkangai Thogayal, I have included a plant that is not commonly known in modern cooking though it was a traditional staple in many parts of India and has been known for its medicinal properties since ancient times. This is the Bone setter Plant or Pirandai (Tamil), also called the Adamant creeper or Devil’s Back Bone in English, and as Hadjot in Hindi, Mangaravalli in Kannada. From what I can see online, the Bone setter plant is nor generally seen in urban markets, but is found in vegetable shops as well as in kitchen gardens in rural Tamilnadu as well as in some places in Chennai and other cities. It should be available in other parts of the country too, as the plant is very sturdy and tenuous, does not require much maintenance.
I had known about the plant and its properties, specially its use since ancient times for healing fractures and injuries of the bone, much earlier and had forgotten all about it, until my cousin Srimathi (Seetha Anandam Vaidyam) gave me a cutting to plant at home at Hyderabad, saying it would be good to add to my daughter’s diet after her delivery. The simplest use of the plant is to snap off a piece of the tender stem and add it to the Pathiya Peerkangai Thogayal that I am describing in this post. Do you see this cactusy looking plant to the right in the pic below? Thats the pirandai, curtsey Seetha, merrily growing in Mridula’s balcony at Hyderabad.
The Pirandai plant has numerous health benefits, however it is a medicinal plant and hence its consumption should be in moderation and should and with due information as to the effects of adding this plant to the diet.
The recipe below also explains how the stem is to be prepared for the thogayal. It is well worth the extra efforts to add the bone setter or pirandai stem to the recipe, because of its great medicinal benefits. I came across some a lot of information on this plant that you could check if interested, on the website called Wild Turmeric
Kitchen Hints for preparing Pirandai in Pathiya Peerkangai Thogayal:
- Select only the new tender growth of stem. The stem grows at nodes, and the first two such digits are the most tender. The rest of the stem is more mature and can cause itchiness during handling. Sesame oil applied to the hands before plucking and while preparing it for the Pathiya Peerkangai Thogayal, would help avoid any itching. I have not personally faced this problem but as several articles online mention this, it is best to take this precaution.
- If using some of the older and tougher parts of the stem, wash the stems and peel away the sharp edges from top down.
- Add curry leaves and turmeric to the stem slices while sautéing, as in the recipe below, to get the best out of the stem and to avoid any possible itching.
As the Perandai plant is not readily accessible in most places, the addition of the stem to this recipe is optional. The proportions of the remaining ingredients need not change if you are omitting the bonesetter from the recipe. As I could not lay hands on it in Bangalore, I have made the version in the pictures below, without the perandai stem.
A childhood favourite, I loved the Paruppu Usili made by my Mom – she would make it with banana flower (vazhaipoo) or guar / cluster beans (kothavarangai). I had attempted to make the this curry once or twice but was not happy with the results. Now that my daughter Mridula wanted a recipe for an authentic paruppu usili, I decided to make it once more. This time I researched the various steps for making the curry. Meenakshi Ammal’s Samaithu Par or Cook and See cookbook, Vol 1, has the recipe for the Plantain Flower Dhal Paste Curry, and for the Cluster Beans Dhal Paste Curry. I have modified the recipe quite a bit, following what I recollected of the process my mother used.
The Paruppu Usili is a simple dry curry which goes well with a kuzhambu such as a vathal kuzhambu (which I prepared today for lunch) or with sambar, milagu kozhambu or mor kuzhambu. It tastes good with rasam too. In fact you can have this curry with just about any South Indian style gravy (kuzhambu or rasam) or with chappaties and dhal.
The Cook and See book suggests that the vegetable be cooked with water on the stove top. I prefer to steam the sliced vegetables. All you need is for the vegetables to be cooked well with a bite still remaining and not overcooked and soggy, and for the dhal paste to have the right consistency. Again, the cookbook does not suggest steaming the dhal paste, but I have seen my mother steaming it, and I preferred the dhal to be well cooked, so I have also steamed the dhal after grinding it to a paste.
Kitchen Tips for making Cluster beans Paruppu Usili:
- I saved time by steaming the cluster bean slices and the dhal paste in the steamer container in my pasta cooker. Both need about the same amount of time so this was convenient. You will need 10 minutes after the water begins to boil, for the vegetables to cook.
- An idli plate kept in the idli cooker/ pressure cooker, with adequate water for 10 minutes of steaming, and without the weight on the cooker lid, could be used. Alternatively, steam the paste and the vegetables on a plate fitted into a kadai or frying pan, again with sufficient water for steaming for about 10 minutes(from the time the water begins to boil).
- After steaming the dhal paste, allow it to cool and then crumble it with your hand, as it would have caked after steaming. Crumbling will help stir it nicely into the cooked vegetables and the tempering.
- This is a dry curry and moisture would impact the consistency and taste. Squeeze out any excess water from the cooked beans. Also, grind the dhal -chilli paste without adding water to it.
- Select young tender cluster beans as more mature ones tend to be stringy, fibrous and bitter.
Health & Nutrition benefits of Cluster Beans:
- The Cluster beans or Guar Beans are known to have various nutritional benefits: They contain potassium and folate and are said to be heart -healthy and improves cardio health; they are rich in water soluble dietary fibre which helps reduce blood cholesterol as well as improves digestion and reduces bowel complaints. They have a low glycemic index and hence are good to include in a diabetic diet.
- Cluster Beans are rich in vitamins such a Vitamin K, minerals such as calcium and phosphorous and hence can help strengthen bone health and teeth, as well as a soluble form of iron which is easy for the body to absorb. They are said to help maintain blood pressure. Low in calorific content carbohydrates, the cluster beans are a good source of folic acid for pregnant women.
- Cancer Fighting: Cluster beans have properties that attack and destroy free radicals in the body, and may be helpful in fighting Cancer.
- The plantain flower paruppu usili is very tasty, but the process of removing the stamen from each little flower and then slicing the sticky blossoms is a little time consuming. Making paruppu usili with cluster beans, French beans, snake gourd, raw plantain (raw banana) cabbage or yam, is easier and faster.
Lunch today is something I am looking forward to: kotavarangai paruppu usili, orange peel vathal kuzhambu (again my mother’s recipe) and hot rice with potato chips!
The paruppu usili tastes real good. Im wondering whether I can make a quesadilla with some of it. With a yogurt dip as an accompaniment. Will let you know how that goes!